I wouldn't go cutting/drilling holes or running a fan unless you find that you absolutely need them; I haven't. The need for air exchange and circulation is minimal in a small dry curing chamber. Opening the door once or twice per day provides enough air exchange and the compressor will remove moist...

To those who send folks home with written instructions, what are they?
Especially the instructions for grilled sausages.
Lets compare notes.

I would take a close look at the Cabela or LEM professional quality grinders.

All must understand the importance of fully understanding and following all safety precautions. It's my understanding that the commercial fresh smoked sausage in the south that's packed in cloth bags is smoked at 36-38 degrees. It's wise to add cure. Back home in Jersey, tons upon tons of pork roll ...

I've found that 99.9% of the population can't help but overcook sausages! No matter how great the instruction, strong the pleas, or harsh the threats!!! It's an incurable disorder!!! LOL I only send fresh sausages home with a handful of very highly trusted souls who I know for certain won't ruin the...

Here's another video of Benton's Country Hams....

http://www.youtube.com/watch?v=L6LHOpk8XoE

I've had their ham, bacon and smoked country sausage packed in cloth casings.
It's all excellent!
I get a shipment of country ham and bacon every year for my birthday.

widetrackman wrote:.....what can I do to keep the sausage from sticking to cloth when pealing back cloth to slice patties?

Spray the cloth with vinegar, that'll keep the sausage from sticking.

Countless tons of sausage are still packed in cloth casings.

Bacon looks great!

No telling what might be in decorative hooks from China!

I use the F. Dick hooks and wouldn't consider anything else.
They're not cheap, but should easily last a lifetime or two.

http://www.instawares.com/Search.aspx?T ... meat+hooks

Hey grasshopper,

An electric smoker will not usually produce a noticeable smoke ring.

What is a smoke ring and why is it there?

http://www.smokingpit.com/Info/SmokeRing.pdf

I think that what you're seeing is likely albumin curds which is commonly seen on some cooked fish and to a lesser extent on pork and other meats.

eightysixCJ wrote: Do most folks treat the whole shoulder with whatever fat is on it as the lean and add 20-30% fat (fatback) to it?

I typically use butts with a good fairly thick fat cap without adding extra fat.

It's 2 separate recipes, each to be used with the dry cure.

That recipe(s) has received a lot of criticism because real coppa isn't made with chunks.

Did you grind the fat and meat separately?
How many grinds? What size plate?
Was there much fat in the pan after cooking?

That sure is an awesome cure cabinet!
The upright freezer was a smart choice rather than a fridge.